Preheat oven to 350 degrees F (325 degrees if using convection oven)
In a powerful blender or food processor, combine on medium-low speed the almond flour, coconut flour, cacao, baking soda and salt.
Add in the butter, honey and peppermint extract, pulsing until the mixture forms a dough consistency.
Form the dough into a ball (being careful not to overwork) and roll it out between two piece of parchment paper or plastic wrap until dough reaches approximately ⅛” thickness
With dough still wrapped between the two parchment/plastic wrap pieces, place in freezer for 15-20 minutes
Using a 1 ½ - 2” round cookie cutter, cut out the dough and carefully place about an inch apart on a parchment-lined cookie sheet
Bake for 3-5 minutes (ovens vary, so check watch closely to avoid burning!)
Allow to cool directly on cookie sheet (transferring them to wire racks while still warm could cause breakage).
Once cooled, move to freezer (ideally, while still on cookie sheet) and chill for an hour
Melt chocolate on stove over low heat, stirring continuously to avoid burning; once thoroughly melted and smooth, add the peppermint extract and stir together well.
Rest chilled cookies on top of fork tines and carefully dunk into the chocolate mixture, ensuring both sides are evenly coated.
Place coated cookies on parchment-lined plate or container (one level only; do not stack!) and freeze. Once all coated cookies are frozen (10-15 minutes in freezer, they may be carefully stacked, with parchment paper between each layer to prevent excessive moisture, and stored again in the freezer).